In a large bowl of an electric mixer, cream butter and cream cheese on medium speed. Add marshmallow fluff and beat until fluffy. Scrape down bowl.

Turn mixer to low, and add powdered sugar and vanilla and beat until light and fluffy and free of lumps.

Spread the flat side of the cookies with Whoopie Pie filling. Top with another pumpkin cookie, pressing down very lightly to seal.

Store Pumpkin Whoopie Pies in a large flat container, preferably in a single layer. If stacked, parchment paper can be used to separate the layers, However, the Whoopie Pies have a tendency to stick to the paper. If this happens, just dust the tops with confectioners' sugar before serving.

Refrigerate until ready to serve.

Make 12 good size Pumpkin Whoopie Pies!

Vanilla Whoopie Pie Filling Recipe

1/4 cup solid shortening like Crisco

1/4 cup (1/2stick) butter, softened

1 cup confectioners' sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup light corn syrup

How to Make Vanilla Whoopie Pie Filling

In a large bowl, and using an electric mixer on medium speed with a paddle attachment, beat shortening and butter until light and creamy.

Turn mixer to low, and beat in the powdered sugar 1/2 cup at a time. Turn the mixer to high, and beat until light and fluffy, add vanilla, scraping down bowl as needed.

With mixer on low, add corn syrup in a steady stream, a little at a time. Turn mixer to high and beat for another minute until frosting is light, fluffy and free of lumps.